Gluten Free Focaccia

Makes 1 Focaccia

Use the FREEE White Bread Mix to make this amazing gluten-free focaccia. Good olive oil and flaky salt are essential to this bake.

Free from Gluten, Peanuts, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 500g FREEE White Bread Mix
  • 430ml tepid water
  • 4 tbsp olive oil
  • 1 tsp coarse salt flakes
  • 2 tsp rosemary, optional
  1. Line a 23x32cm/9x13” Swiss roll tin with parchment.
  2. Put the bread mix and water into a large bowl and mix to a smooth and thick batter.
  3. Sprinkle two spoons of oil over the batter and gently turn the mix in the oil so that it slightly loosens from the side of the bowl.
  4. Spread the batter out in the prepared tin.
  5. Drizzle the last two spoons of oil over the top.
  6. Sprinkle the salt over the top and press the rosemary into the surface.
  7. Cover with cling film and leave in a warm place to rise for one hour.
  8. Pre-heat the oven.
  9. Bake for 10 minutes then carefully remove from the oven and press the end of a wooden spoon into the dough to create dimples.
  10. Return the tray to the oven and bake for a further 45-50 minutes. Delicious served warm.

Equipment

23x32cm/9x13” Swiss roll tin, parchment and large bowl

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

45-50 minutes

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Ingredients

Change Quantities:
  • 500g FREEE White Bread Mix
  • 430ml tepid water
  • 4 tbsp olive oil
  • 1 tsp coarse salt flakes
  • 2 tsp rosemary, optional

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